Spring Salmon with Creamed Leeks for a Fresh Dinner Delight

Enjoy the luxurious flavors of Spring Salmon with Creamed Leeks, a healthy dinner packed with omega-3s and seasonal veggies.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

4 fillets Salmon Can substitute with trout.

For the Potatoes

500 grams Potatoes Yukon Gold or baby potatoes recommended.

For the Creamed Leeks

2 medium Leeks Clean thoroughly to avoid grit.
1 cup Heavy Cream Can substitute with Greek yogurt for a lighter option.

For the Asparagus

250 grams Asparagus Green beans can be used as a substitute.

For Cooking

3 tablespoons Olive Oil Avocado oil can be used as an alternative.
1 whole Lemon Use fresh lemon juice for the best flavor.

Equipment

Skillet
Baking Sheet
pan
oven

Method

Step-by-Step Instructions

Thoroughly clean the leeks, slice them, soak in water, and rinse. Sauté in olive oil until softened.
Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper, then roast for 20 minutes until crispy.
After roasting potatoes, add asparagus and continue roasting for another 10-15 minutes.
Heat a skillet with olive oil, sear the salmon fillets skin side down for 3-5 minutes until golden.
Layer crispy potatoes on a plate, spoon the creamy leeks over, top with salmon, and add asparagus.
Garnish with fresh lemon juice and wedges before serving.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Ensure to wash leeks thoroughly to avoid grit and opt for fresh salmon for the best results.

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